Costa Rica Tarrazú Coffee | Lactic Anaerobic Process | 3rd Wave Coffee Roasters

Costa Rica Tarrazú Lactic Anaerobic Coffee Beans – Semi-Washed Process

Coffee Profile

Tasting Notes: Brown Sugar • Stone Fruit • Orange
Origin: Tarrazú, Costa Rica
Process: Lactic Anaerobic Fermentation • Semi-Washed
Grade: SHB (Strictly Hard Bean)

Flavor Experience

Costa Rica Tarrazú Lactic Anaerobic is an expressive specialty coffee that brings together rich sweetness, ripe fruit, and vibrant citrus character. In the cup, you'll discover deep brown sugar sweetness, juicy stone fruit, and bright orange, creating a layered and balanced coffee with a lively, lingering finish.

The lactic anaerobic fermentation process plays an important role in developing this coffee's distinctive flavor profile. Carefully selected ripe coffee cherries undergo fermentation in an oxygen-restricted environment, encouraging concentrated sweetness, fruit character, and aromatic complexity.

Following fermentation and semi-washed processing, the coffee is sun-dried to preserve quality and develop its finished character. The result is an expressive Costa Rican coffee that balances caramelized sweetness with ripe fruit and citrus brightness.

Whether enjoyed as pour over coffee, drip coffee, French press, or an expressive espresso, these freshly roasted Costa Rican coffee beans offer a distinctive specialty coffee experience for those looking to explore innovative processing and complex flavor.

Roasted by 3rd Wave Coffee Roasters

At 3rd Wave Coffee Roasters, we roast specialty coffee in small batches with an emphasis on sweetness, balance, and origin character. Each roast is developed to highlight what makes the coffee distinctive while preserving the natural qualities of the bean.

We proudly provide freshly roasted coffee beans for home brewers, cafés, restaurants, offices, and wholesale partners seeking thoughtfully sourced and carefully roasted specialty coffee.

Coffee Origin

Costa Rica Tarrazú Lactic Anaerobic comes from Tarrazú, one of Costa Rica's best-known specialty coffee-growing regions. Coffee for this lot was grown between approximately 1,250 and 1,750 meters above sea level, where elevation, climate, and the region's red clay soils contribute to the development of dense, flavorful coffee.

The coffee is processed by Beneficio San Diego, a historic Costa Rican coffee mill established in 1888. The mill works extensively with coffees from the Tarrazú and Tres Ríos regions and has continued to develop its processing methods with an emphasis on quality, efficiency, and innovation.

For this coffee, carefully selected ripe cherries with high sugar content undergo lactic anaerobic fermentation in an oxygen-restricted environment. During fermentation, microbial activity contributes to the development of compounds that can influence sweetness, aromatics, and flavor complexity. Following fermentation and semi-washed processing, the coffee is sun-dried to complete the process.

The coffee carries Costa Rica's SHB (Strictly Hard Bean) designation, indicating coffee grown at elevations of at least 1,200 meters above sea level. Slower maturation at these elevations contributes to greater bean density and provides a strong foundation for careful processing and roasting.

With notes of brown sugar, stone fruit, and orange, Costa Rica Tarrazú Lactic Anaerobic offers a distinctive expression of high-elevation Costa Rican coffee and innovative fermentation.